Porchetta Style Roast Turkey Breast Recipes

TURKEY BREAST "PORCHETTA"

Steps:

• For the porchetta: The day before roasting, chop 1 teaspoon of the fennel seed and mix it with the orange zest and 2 1/4 teaspoons of the salt. Rub the turkey breast with the salt mixture, then transfer it to a gallon-size freezer bag and refrigerate over night.
• The day of roasting: Preheat the oven to 400 degrees F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes.
• Meanwhile, toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining 1 teaspoon fennel seed, the red pepper flakes and 1/2 teaspoon of the salt. Set aside.
• To the same pan, over medium-high heat, add 2 tablespoons of the olive oil, then the apples, shallots, fennel, rosemary and the remaining 1/2 teaspoon salt. Cook until the fennel softens, about 5 minutes; add to the bowl with the panko and toss to combine.
• Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast. Tightly roll up the breast and tie it with butcher's twine at 2-inch intervals, then tie it once lengthwise.
• Place the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Sear the turkey on all sides until golden brown, about 3 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 155 degrees F at the thickest point, about 40 minutes. Remove the turkey to a cutting board, tent with foil and rest for 15 minute before slicing.
• For the gravy: While the porchetta is resting, prepare the gravy. Over medium-high heat, add the rosemary sprigs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste. (If there aren't enough pan drippings to make a paste, add a tablespoon of olive oil.) Cook the paste to a medium amber color over medium-high heat, 3 to 4 minutes. Add the white wine and cook, whisking, for 1 minute more. Add the chicken broth, salt and pepper and whisk until smooth. Bring the gravy to a boil, lower the heat to medium and simmer for 5 minutes. Strain the gravy just before serving. Serve alongside the porchetta.

PORCHETTA PORK ROAST

Steps:

• Score skin and fat all over pork, taking care not to cut down to the meat.
• In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
• Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
• Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

TUSCAN-STYLE TURKEY ALLA PORCHETTA

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
• Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
• Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
• Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
• Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
• While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

PORCHETTA-STYLE ROAST TURKEY BREAST

Steps:

• Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine. Toss spice mixture and salt in a small bowl; set aside.
• Heat oil in a small skillet over medium. Cook pancetta, stirring often, until brown and crisp, 5-8 minutes. Let cool. Transfer pancetta and fat in skillet to a food processor, add garlic, and process to a smooth paste. Add sage, parsley, chives, rosemary, and lemon zest and process until smooth; set paste aside.
• Pat turkey breast dry and place skin side down on a large rimmed baking sheet so thickest part of breast is closest to you. Run your fingers underneath fillets lengthwise to detach. Using a thin, sharp blade, position knife about 3" from neck end and cut downward at a 45ºF angle into the thickest part of the breast (do not cut all the way through; you're butterflying only the top portion). Open top flap you've just created like a book. Fold fillets in half and place in the top and bottom gaps between the breasts so tapered ends are facing in. The idea is to create a layer of meat of uniform thickness across the entire breast.
• Sprinkle reserved spice mixture all over turkey flesh; rub into crevices. Rub paste all over flesh of turkey to coat evenly, working into crevices. Roll up turkey breast left to right like a jelly roll to form a log; position seam side down and tuck skin under at each end. Starting at center, tie with kitchen twine at even intervals (apply some pressure with string so turkey holds a nice round shape, but don't tie too tightly or it will bulge when cooked).
• Let rolled turkey sit 2 hours to bring to room temperature.
• Preheat oven to 325ºF. Roast turkey on baking sheet until skin is golden and starting to crisp, 40-45 minutes. Remove from oven and carefully remove strings with kitchen shears. Drape with bacon slices, overlapping; tuck ends underneath turkey to secure. Roast until an instant-read thermometer inserted into the thickest part registers 140ºF, 30-40 minutes.
• Increase oven temperature to 400ºF and cook until bacon is browned and crisp and thermometer registers 150ºF, 5-10 minutes longer. Transfer to a platter and let rest at least 40 minutes before slicing. Serve with pan juices.
• Turkey breast can be rolled 1 day ahead. Chill uncovered on a rimmed baking sheet.

CHEF JOHN'S PORCHETTA

Steps:

• Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
• Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
• Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
• Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
• Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
• Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.